City+ roasts have juicy mouthfeel, up front sweetness of buttery caramel covered almonds, cinnamon spice, red raisin, and a leathery rustic note accenting the finish. Nice brewed cup in the middle roasts. City+ to Full City+. Good for espresso.
"Peque±os de Pe±a" refers to the small farmers we are buying from in the area of Pe±a Blanca. This sub-municipality of La Libertad, is perched high in the mountainous region of Huehuetenango, many farms reaching as high as 2000 meters above sea level. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who handle the finishing touches and export the coffees for us. It helps us greatly to enlist local support, folks who not only know the land but also the local farmers. We put in quite a bit of work ourselves, tasting many rounds of samples in order to identify the premium-level coffees, as well as make several trips to the area each year meeting with farmers and collecting information. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
The dry fragrance is very sweet, City+ roasts having a burned sugar pungency, allusions to dark fruit. Full City showcases more of a mixture of dark cocoa mixed with cinnamon and brown sugar. The wet grounds are rife with caramelized sugar and butter, a green herbal sweetness released when breaking through the wetted crust. At City+ the brewed coffee has juicy body, a nice weighty mouthfeel like apple juice. You're greeted with flavors of roasted almond wrapped in buttery caramel and cinnamon in the hot cup, which as it cools, fades to bittersweet cacao nibs, red raisin, and a leathery flavor accenting the finish. Our Full City roast was also quite sweet, base flavors a cross between caramel candies and high % dark chocolate bar. Light to middle roasts boast just enough tartaric acidity (like white grape juice) to string it all together. A nice brewed Guatemala that doubles well as a chocolate single origin espresso.